CN103621623A - Manufacturing method of mushroom flavored yoghurt - Google Patents
Manufacturing method of mushroom flavored yoghurt Download PDFInfo
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- CN103621623A CN103621623A CN201310546275.0A CN201310546275A CN103621623A CN 103621623 A CN103621623 A CN 103621623A CN 201310546275 A CN201310546275 A CN 201310546275A CN 103621623 A CN103621623 A CN 103621623A
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Abstract
The invention provides a manufacturing method of mushroom flavored yoghurt. The manufacturing method comprises the following steps: crushing dry mushrooms, screening with a 80-mesh screen, adding 10 times of distilled water, and pulping to obtain mushroom pulp; adding cellulose and flavourzyme into the mushroom pulp, hydrolyzing and stirring continuously; adding fresh milk and sucrose into the hydrolyzed mushroom pulp, and homogenizing under the pressure of 40MPa; carrying out pasteurization, and then inoculating lactic acid bacteria for fermenting; cooling yoghurt and post-aging in a refrigerator at 3-5 DEG C for 15h-20h so as to obtain the finished yoghurt. The mushroom flavored yoghurt obtained by the method is beneficial to the adsorption of a human body to the nutritional content of mushrooms, so that the yoghurt is a milk product with relatively high nutritive value and healthcare value.
Description
technical field
The present invention relates to a kind of preparation method of mushroom flavor yoghourt, belong to food processing field.
technical background
Mushroom is a kind of edible mushroom having long enjoyed a good reputation in China, is deeply loved by the public, and mushroom delicious flavour, gives off a strong fragrance, and nutritious, has significant medicinal and tonic effect.Amino acid kind in mushroom is extremely abundant, can form have 18 kinds of protein.Mushroom has multiple medicinal efficacy concurrently, and wherein lentinan has immunological regulation, the biologically active such as antitumor, and eritadenine has good blood fat reducing function.The present invention adopts new technology and prepares mushroom flavor yoghourt, is more conducive to the absorption of human body to nutritional labeling in mushroom, is a kind of dairy produce that better nutritivity is worth and health care is worth that has, and is especially applicable to designed for old people.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of mushroom flavor yoghourt, the mushroom flavor yoghourt that the method obtains, is more conducive to the absorption of human body to nutritional labeling in mushroom, is a kind of dairy produce that better nutritivity is worth and health care is worth that has.
For realizing above object, the preparation method of a kind of mushroom flavor yoghourt of the present invention, step is as follows: (1) pulverized 80 mesh sieves by dried thin mushroom, adds 10 times of distilled water to pull an oar, and obtains mushroom slurries; (2) in above-mentioned mushroom slurries, add cellulase, flavor protease, cellulase addition is the 0.5%-0.6% of mushroom dry weight, and the addition of flavor protease is the 0.05%-0.1% of mushroom dry weight, at pH, is 5.0, temperature is the Water Under solution 2h of 60 ℃, and constantly stirs; (3) the mushroom slurries after water intaking solution and the mass ratio of fresh milk are 1:2-1:3, add the sucrose of gross mass 3%-5%, carry out homogeneous under 40MPa pressure; (4) adopt after pasteurization, access lactic acid bacteria, inoculum concentration is 5%-7%, ferments, and fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h; (5) after Yoghourt is cooling, put into 3 ℃ of-5 ℃ of refrigerators and carry out after-ripening 15-20h, Yoghourt gets product.
Beneficial effect of the present invention is, the present invention first decomposes mushroom with cellulase, flavor protease, the fragrance of mushroom is fully come out, be conducive to lactic acid bacteria and make full use of the nutriment in mushroom, the mushroom flavor yoghourt aromatic flavour of making, quality is fine and smooth, color and luster homogeneous, and be conducive to the absorption of human body to nutriment in mushroom, be particularly suitable for designed for old people.
Embodiment
Embodiment 1:
With following method, prepare mushroom flavor yoghourt: (1) pulverized 80 mesh sieves by dried thin mushroom, add 10 times of distilled water to pull an oar, obtain mushroom slurries; (2) in above-mentioned mushroom slurries, add cellulase, flavor protease, cellulase addition is 0.5% of mushroom dry weight, and the addition of flavor protease is 0.1% of mushroom dry weight, at pH, is 5.0, temperature is the Water Under solution 2h of 60 ℃, and constantly stirs; (3) the mushroom slurries after water intaking solution and the mass ratio of fresh milk are 1:2, add the sucrose of gross mass 3%, carry out homogeneous under 40MPa pressure; (4) adopt after pasteurization, access lactic acid bacteria, inoculum concentration is 5%, ferments, and fermentation temperature is 40 ℃, and fermentation time is 8h; (5) after Yoghourt is cooling, put into 3 ℃ of refrigerators and carry out after-ripening 15h, Yoghourt gets product.
Embodiment 2:
With following method, prepare mushroom flavor yoghourt: (1) pulverized 80 mesh sieves by dried thin mushroom, add 10 times of distilled water to pull an oar, obtain mushroom slurries; (2) in above-mentioned mushroom slurries, add cellulase, flavor protease, cellulase addition is 0.55% of mushroom dry weight, and the addition of flavor protease is 0.08% of mushroom dry weight, at pH, is 5.0, temperature is the Water Under solution 2h of 60 ℃, and constantly stirs; (3) the mushroom slurries after water intaking solution and the mass ratio of fresh milk are 1:25, add the sucrose of gross mass 4%, carry out homogeneous under 40MPa pressure; (4) adopt after pasteurization, access lactic acid bacteria, inoculum concentration is 6%, ferments, and fermentation temperature is 45 ℃, and fermentation time is 7h; (5) after Yoghourt is cooling, put into 4 ℃ of refrigerators and carry out after-ripening 18h, Yoghourt gets product.
Embodiment 3:
With following method, prepare mushroom flavor yoghourt: (1) pulverized 80 mesh sieves by dried thin mushroom, add 10 times of distilled water to pull an oar, obtain mushroom slurries; (2) in above-mentioned mushroom slurries, add cellulase, flavor protease, cellulase addition is 0.6% of mushroom dry weight, and the addition of flavor protease is 0.05% of mushroom dry weight, at pH, is 5.0, temperature is the Water Under solution 2h of 60 ℃, and constantly stirs; (3) the mushroom slurries after water intaking solution and the mass ratio of fresh milk are 1:3, add the sucrose of gross mass 3%-5%, carry out homogeneous under 40MPa pressure; (4) adopt after pasteurization, access lactic acid bacteria, inoculum concentration is 7%, ferments, and fermentation temperature is 42 ℃, and fermentation time is 6h; (5) after Yoghourt is cooling, put into 5 ℃ of refrigerators and carry out after-ripening 20h, Yoghourt gets product.
Claims (6)
1. a preparation method for mushroom flavor yoghourt, is characterized in that: step is as follows
(1) dried thin mushroom was pulverized to 80 mesh sieves, and added 10 times of distilled water to pull an oar, obtained mushroom slurries;
(2) in above-mentioned mushroom slurries, add cellulase, flavor protease, hydrolysis 2h, and constantly stir;
(3) in the mushroom slurries after hydrolysis, add fresh milk, sucrose, under 40MPa pressure, carry out homogeneous;
(4) adopt after pasteurization, access lactic acid bacteria, ferments;
(5) after Yoghourt is cooling, put into 3 ℃ of-5 ℃ of refrigerators and carry out after-ripening 15-20h, Yoghourt gets product.
2. the preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: described step (2) cellulase addition is the 0.5%-0.6% of mushroom dry weight, and the addition of flavor protease is the 0.05%-0.1% of mushroom dry weight.
3. the preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: in described step (2), hydrolysis pH is 5.0, and temperature is 60 ℃.
4. the preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: in described step (3), the mass ratio of mushroom slurries and milk is 1:2-1:3.
5. the preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: the 3%-5% that in described step (3), the addition of sucrose is gross mass.
6. the preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: the inoculum concentration of described lactic acid bacteria is 5%-7%.
The preparation method of a kind of mushroom flavor yoghourt as claimed in claim 1, is characterized in that: described fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h.
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CN201310546275.0A CN103621623A (en) | 2013-11-07 | 2013-11-07 | Manufacturing method of mushroom flavored yoghurt |
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Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104026234A (en) * | 2014-06-03 | 2014-09-10 | 徐苗苗 | Production method of agaricus bisporus yoghurt |
CN104186654A (en) * | 2014-08-04 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Making method of mushroom health milk beverage with function of replenishing calcium |
CN104206531A (en) * | 2014-09-26 | 2014-12-17 | 河南科技大学 | Minty sour milk beverage preparation method |
CN104839335A (en) * | 2015-04-03 | 2015-08-19 | 苏州葛家坞生物科技有限公司 | Preparation method of lucid ganoderma and medlar yoghourt |
CN104872282A (en) * | 2015-06-05 | 2015-09-02 | 襄汾县侯临农业科技有限公司 | Novel purpose of pleurotus eryngii fungi residue |
CN105558030A (en) * | 2015-12-21 | 2016-05-11 | 云南农业大学 | Stirred LAOHEIGU rice flavored yoghurt and making method thereof |
CN105580893A (en) * | 2015-12-21 | 2016-05-18 | 云南农业大学 | Stirring-type highland barley yoghourt and preparation method thereof |
CN105707235A (en) * | 2016-01-29 | 2016-06-29 | 广西壮族自治区农业科学院农产品加工研究所 | Intestine moistening and bowel relaxing yogurt drink and preparation method thereof |
CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
CN106107338A (en) * | 2016-06-23 | 2016-11-16 | 徐州工程学院 | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof |
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CN1568721A (en) * | 2003-08-08 | 2005-01-26 | 王凤才 | Mushroom immune milk and production method thereof |
CN101223911A (en) * | 2008-01-28 | 2008-07-23 | 韶关学院 | Mushroom acid milk and preparing process thereof |
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CN1568721A (en) * | 2003-08-08 | 2005-01-26 | 王凤才 | Mushroom immune milk and production method thereof |
CN101223911A (en) * | 2008-01-28 | 2008-07-23 | 韶关学院 | Mushroom acid milk and preparing process thereof |
CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
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Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104026234A (en) * | 2014-06-03 | 2014-09-10 | 徐苗苗 | Production method of agaricus bisporus yoghurt |
CN104186654B (en) * | 2014-08-04 | 2016-08-17 | 顾湘 | A kind of manufacture method of the lentinus edodes health care milk beverage with calcium supplementing effect |
CN104186654A (en) * | 2014-08-04 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Making method of mushroom health milk beverage with function of replenishing calcium |
CN104206531A (en) * | 2014-09-26 | 2014-12-17 | 河南科技大学 | Minty sour milk beverage preparation method |
CN104206531B (en) * | 2014-09-26 | 2016-08-24 | 河南科技大学 | A kind of preparation method of mint flavored sour milk beverage |
CN104839335A (en) * | 2015-04-03 | 2015-08-19 | 苏州葛家坞生物科技有限公司 | Preparation method of lucid ganoderma and medlar yoghourt |
CN104872282A (en) * | 2015-06-05 | 2015-09-02 | 襄汾县侯临农业科技有限公司 | Novel purpose of pleurotus eryngii fungi residue |
CN104872282B (en) * | 2015-06-05 | 2018-04-27 | 襄汾县侯临农业科技有限公司 | Application of the Pleurotus eryngii bacteria residue extract in Yoghourt |
CN105580893A (en) * | 2015-12-21 | 2016-05-18 | 云南农业大学 | Stirring-type highland barley yoghourt and preparation method thereof |
CN105558030A (en) * | 2015-12-21 | 2016-05-11 | 云南农业大学 | Stirred LAOHEIGU rice flavored yoghurt and making method thereof |
CN105707235A (en) * | 2016-01-29 | 2016-06-29 | 广西壮族自治区农业科学院农产品加工研究所 | Intestine moistening and bowel relaxing yogurt drink and preparation method thereof |
CN106107338A (en) * | 2016-06-23 | 2016-11-16 | 徐州工程学院 | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof |
CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
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Application publication date: 20140312 |